Recipe from the book À la table d’Adelle

Yield: 6 to 8 servings as a side dish

1 540ml can cooked chickpeas (see note)

1 540ml can cooked white beans

1 540ml can cooked red beans

1 540 ml can canned or frozen corn kernels

6 green onions, sliced

2 yellow peppers, diced

1 red pepper, diced

90g (2 cups) finely chopped curly parsley

200g halloumi cheese, cut into cubes

180 ml (3⁄4 cup) olive oil

60 ml (1⁄4 cup) lemon juice

60 ml (1⁄4 cup) cider vinegar

1 C. tablespoon of Aleppo pepper

1⁄2 tsp. tbsp ground cumin

1 C. teaspoon salt

1. In a salad bowl, mix the legumes, corn, green onions, peppers and parsley well. To book.

2. In a skillet over medium-high heat, grill the halloumi cheese for about 1 minute on each side. To book.

3. Prepare the vinaigrette. In another bowl, mix all the ingredients using a fork.

4. Pour the dressing over the salad and top with the grilled halloumi cheese. This salad will be even better if you drizzle the dressing over it and let it sit 1 or 2 hours before serving. This will allow the legumes to soak up the flavors well.